Category Archives: 4. Fast and Easy Breakfast Recipes For Inn-Keepers

Favorite & Tested Recipes

Aug19

Summer Vegetable Strata

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Summer Vegetable Strata

4 servings

Summer is still here and so are the very fresh veggies in the markets and the Farmers Markets. So, here is a pretty healthy and dietetic dish made with egg beaters, skim milk, and low-fat mozzarella. It’s another easy one for the cook because it can be an overnight casserole.

Ingredients:

No-Stick cooking spray

1 medium onion, chopped

1 small zucchini, sliced

2 C. Italian bread cubes, (1 inch)

1/3 C. shredded low-fat mozzarella cheese

1 C. (8 oz.) Egg Beaters

3/4 C. Skim Milk

1/4 Tsp. salt

1/4 Tsp. ground pepper

Directions:

  1. Preheat oven to 375.
  2. Spray an 8 X 8-inch baking dish; set aside
  3. Spray a large skillet with cooking spray and heat over medium high heat.
  4. Add onions, zucchini and bell peppers; book about 6 minutes or until the vegetables are crisp-tender, stirring occasionally.  Add bread cubes; mix lightly.
  5. Spoon into prepared baking dish and sprinkle with cheese.
  6. Beat Egg Beaters, milk, salt and pepper in a blender; pour over the bread mixture. Cover at least 30 minutes or overnight.
  7. Bake, uncovered, 50 minutes or until top is golden brown and knife inserted in the center comes out clean.
  8. Let stand 10 minutes before cutting into 4 squares to serve.

If you wish to substitute the non-fat ingredients for the “real” thing, that would be just fine.  1 C. of Egg Beaters is comparable to using 4 whole eggs. 

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Aug11

Gazpacho–Red or White–you choose!

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Gazpacho—Red and White

Now that its summer featuring warm days and the Farmers Markets with their sumptuous tomatoes and other veggie delights, good cold gazpacho always comes to my mind.  There are so many different varieties of this wonderful soup but I am going to offer for your palate two: one red and one white.

 

Red Gazpacho:

Serves 6

1 clove garlic, halved

1 egg (if the raw scares you, don’t use it or coddle it first for a minute)

1/8th Tsp. cayenne pepper

1/2 Tsp. salt

3 Tblsp. cider or wine vinegar

1/4 C. olive oil

1/2 small onion, peeled and quartered

2 large ripe tomatoes, cut up (If the tomatoes are not tasty, I have used the canned variety)

1/2 green pepper, seeded and cut in strips (you can also use, red, yellow or orange)

1 medium cucumber, peeled and coarsely cut

1/2 C. beef consommé

 

Directions:

In a blender, put the garlic, egg, cayenne pepper, salt, vinegar, and olive oil. Cover and blend on low speed for 5 seconds.

Add remaining ingredients, cover, and blend on high speed for 30 seconds.

Taste—and if you wish to make spicier add more cayenne, whatever.

Chill and serve very cold along with garlic croutons and chopped fresh parsley.

 

White Gazpacho:

Makes 6-8 servings

Ingredients:

3 cucumbers (preferably English) peeled

4 tomatoes, chopped

1/2  C. green onions, thinly sliced

1/2  C. fresh parsley, chopped

3 cloves garlic, finely chopped

2 C. sour cream

1 C. yogurt

1 C. chicken or vegetable broth

3 Tblsp. red wine vinegar

Juice of 1 lemon

1 to 1 1/2 Tsp. salt

1 Tsp. white pepper

1 C. sunflower seed, roasted and salted, for garnish

 

Directions:

Dice one of the cucumbers and add to a bowl along with the chopped tomatoes, green onions, parsley, and garlic.

Cut the other two cucumbers into 1-inch cubes

In a blender, add one half the cucumber pieces and puree with the sour cream until smooth.  Add to the bowl of veggies.  Repeat this step with the other half of the cucumber pieces and the yogurt.  Add to the veggie bowl.

Add the stock, vinegar, lemon juice, salt and white pepper.

Stir well and chill for at least 2 hours.

Serve very cold with sunflower seeds.

(If you would rather not have veggie chumks in the soup, mix the whole in the blender to make a smooth textured Gazpacho.)

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Aug10

Cheese Souffle With Corn and Jalapenos

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Cheese Soufflé With Corn and Jalapenos

I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara.  I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe.  So Lois, this is for you.  Welcome back to Sun Valley.  And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.

Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy.  Even for dinner it is good.  This recipe may sound a bit complicated, but it’s really not———so just go for it.

Ingredients:

2 medium onions, sliced

2 Tbls. unsalted butter

2 more Tblsp. unsalted butter melted

2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips

2 garlic cloves, minced

1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)

S&P

10 oz. shredded Monterey Jack cheese

5 oz. shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/2 C. milk

Directions:

Preheat oven to 350

Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well.  Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.

Toss the Monterey Jack and Cheddar in a bowl.

(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)

Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.  Well, you get the idea.  Just make sure to layer and to leave some cheese for the very last topping.

Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.

Sprinkle the top with the last of the remaining cheese mixture.

Bake in the cast iron skillet for 25 minutes or until puffed and brown.

Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.

tortillas or focaccia make a nice accompaniment for this dish.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Aug10

Seven Layer Magic Cookie Bars

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7 layer magic bar (2) 7 layer magic bar 

Seven Layer Magic Cookie Bars

Makes 24 to 36 bars

This is a wicked recipe so it’s perfect for your most precious Halloween goblins and yourself as well. Don’t bother counting the calories here; just enjoy these bars in small tasty, luscious, lingering bites.  But remember, it’s also good for Christmas gifts and for Valentines.  Enjoy no matter when————–

Ingredients:

1/2 cup (1 stick) butter

1 1/2 C. graham cracker crumbs

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK!)

1 C. (6 oz) Butterscotch Chips

1 C  (6 oz.) Semi-Sweet Chocolate Chips

1 1/3 C. Sweetened Coconut Flakes

1 C. chopped nuts (walnuts are always good but sometimes I use almonds)

Directions:

  1. Preheat oven to 325 for a 13 X 9 inch glass dish and 350 for a 13 X 9 inch metal pan.
  2. Use either a 13 X 9 inch glass or a metal baking pan. Line the pan with parchment paper and if the pan sides are not totally covered with the paper, pan spray them.
  3. Melt the cube of butter (micro is about 1 minute) and pour it evenly over the bottom of your lined pan.
  4. Top the butter evenly with the graham crumbs.
  5. With the remaining ingredients in the order listed above, top the graham cracker layer and when finished, press down firmly with a potato masher or fork.
  6. Bake for 25 minutes in either the 325 or 350 oven till the top is lightly brown.  That is always a bit hard to tell but usually 25 minutes is perfect.
  7. Cool in the dish on your counter top.  When cooled, score the top to mark out the size bars you wish.
  8. Then refrigerate before cutting totally for easier release.
  9. Store tightly covered or in a tin at room temperature.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jul20

Ceviche and Margaritas To Enjoy On The Pavillion Lawn

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Ceviche 004

Ceviche ( a perfect appetizer) and Margaritas To Enjoy On The Pavillion Lawn

Serves about 4 -1 ½ Cups Each

Yes indeed the Sun Valley Summer Symphony is in full swing and I am loving it.  What fun to see everyone on the lawn relaxing, munching, imbibing and listening to the wonderful notes floating through the air! It’s a perfect time for family, loved ones and friends to gather together along with a sumptuous something on which to dine.  So, here are two easy something’s (which I borrowed) for you to make and treat your group.

Ceviche:

Ingredients:

1 pound tilapia fillets, cut into 2-inch pieces (I used the $1 frozen packaged variety from Albertsons)

1 or 2 jalapeno peppers, minced

1/2 C. lime juice

1/2 C. chopped fresh cilantro

1 Tsp. chopped fresh oregano

1/4 Tsp. salt

1 bell pepper green, red, or yellow or mixed, halved crosswise and thinly sliced

1 large tomato, chopped (make sure it’s tasty)

1/2 C. very thinly SLICED white onion

1/4 C. quartered green olives (yes, even if you don’t like olives)

1 avocado, chopped

Directions:

Place tilapia in a medium skillet.  Cover with water.  Bring to a boil over high heat, remove from the heat, cover, and let stand 5 minutes. (I slightly unfroze my Albertsons packaged tilapia first.)

In a medium sized bowl, place jalapeno, lime juice, 2 Tblsp. cilantro, oregano and salt. Whisk the mixture. Gently fold in the bell pepper, tomato, sliced onion, and olives. Finally, gently fold in the tilapia which has now cooled a bit and been cut into pieces into the mixture. Cover and chill for at least 20 minutes—several hours is even better, so make this in the morning of your picnic.

When taking to the picnic put the ceviche in a pretty dish topped with the remaining cilantro and avocado that has been sprinkled with some lemon to keep it from turning brown, and put a good spill proof cover on the dish. Serve this with warm corn tortillas. Warm the tortillas in some paper towels which have been moistened in your micro—just a minute (mas o menos), and then put them in aluminum foil to keep warm for later.  To serve, let everyone scoop a generous portion of ceviche in their corn tortilla. Or if you wish, you can make your own fat free tortilla chips (350 oven-place tortillas on rack-after 3 minutes or so see if crisp enough to break into chips) or buy some. Make sure you have some sturdy plates and good napkins as well.

Margaritas:

Buy some Lime or Lemon Sorbet, put in a freezer bag along with a baggie of ice cubes from your freezer; take a bottle of gold tequila; a bottle of club soda; some fun glasses; 3 plastic containers (large enough that your glass rim can fit in it), one filled with some lemon or lime juice, and the second with salt and the third with sugar for glass rimming,; straws and spoons for sipping, stirring, and perhaps just eating; and a small baggie with thinly sliced limes. (Hint: For glass rimming, dip your glass in the lime or lemon juice container first and then dip into the sugar or salt containers.)When you are ready for your Margarita, place a generous scoop of the sorbet in the glass and pour a jigger or so of tequila over it.  Stir just a bit with your straw————-and there you are. Add some ice cubes and club soda if it’s too vigorous for your palate. YUM but of course as always, remember, have a designated driver if you are driving.  For the DD, try the sorbet and a bit of sparkling water with some sprits/slices of lemon or lime or just let the DD enjoy spooning the sorbet directly in the mouth.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun25

Granny Smith Green Apple Clafouti

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Granny Apple Clafouti 001Granny Smith Green Apple Clafouti

8 servings

It was a leisurely gorgeous Sun Valley Sunday with two dog walks with Hugo, my toy poodle,  and a glorious bike ride North on Hwy.75, so I had planned a really nice dinner for myself—shrimp and linguine with an olive oil/butter/garlic/fresh parsley sauce; however, my tooth, yes that one, the sweet one, was craving a desert.  I had just bought some nice green Granny Smith apples and so had that in mind.  Actually, what I had in mind was a memory of my mother’s every Sunday fabulous apple pie that she made.  So, I thought something less complicated like a clafouti would be very good.  And it was!!! Well, I didn’t eat the whole thing————but I could have.

Ingredients:

3 to 4 Granny Smith or Pippin apples

1 lemon- rind finely grated

¼ C. Marsala Wine (or Madeira)

3 eggs

2/3 C. half & half

1/3 C water

1/2 C. granulated sugar

1/2 C. all-purpose flour

5 Tblsp. melted sweet butter

1/2 Tblsp. vanilla

1/2 Tblsp. almond extract—(if you don’t want the almond flavor, just use 1 Tblsp. vanilla)

1/8 Tsp. salt

1/4 C. currants or raisins (optional)

1/4 C. slivered blanched almonds (optional)

Powdered sugar for dusting

Instructions:

  1. Preheat oven to 350.
  2. Pam-spray a shallow 2-quart baking dish.
  3. Pare and slice apples in thin slices. I leave the skin out—but that’s up to you.
  4. Drop the apples in a medium sized bowl and pour over them the Marsala and the  grated lemon rind. Mix and let stand 10 to 15 minutes or longer if you wish.
  5. In a blender, combine eggs, milk, sugar, flouw, melted butter, vanilla, almond extract, and salt; whirl until smooth.  With a slotted spoon, transfer the apples to the baking dish. Pour remaining wine into egg mixture and whirl again to blend.
  6. Lightly mix into the fruit the almonds and currants/raisins.
  7. Pour egg mixture over fruit.
  8. Bake in the preheated oven on the middle or top third rack until puffed and set to the touch in the center—55 to 65 minutes.  It’ll settle slightly as it is cooling.
  9. Sprinkle powdered sugar over the top before serving.
  10. I also serve European Style yogurt (Straus) with it.  But ice cream or crème fraiche will do as well.
Jun6

Blueberry-Pecan Cake for a Happy Father’s Day

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Blueberry-Pecan Cake

Just in time this recipe is coming to you for a Father’s day treat. The establishment of Father’s Day has an interesting convoluted history.  In 1910, Sonora Smart Dodd, whose father, William Jackson Smart, was a Civil War Veteran, told her pastor that fathers should have a similar holiday as mothers did. Her father was a single parent who reared his six children in Spokane, WA. And she was in great admiration of him. She originally wanted it on her father’s birthday, June 5, however because there wasn’t enough time for the pastors to arrange their sermons, the holiday was deferred to the third Sunday of June. The holiday never really caught on however, in 1913 a bill was introduced in Congress for the national recognition of Father’s Day.  Congress resisted because they felt that the holiday would become too commercialized. President Coolidge recommended it in 1924, but once again is was defeated by Congress.  In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years and pointed out that it wasn’t fair to celebrate only one parent—the mother. So finally, in 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers and designating the third Sunday in June as Father’s Day.  However, the day wasn’t made a permanent national holiday till 6 years later when President Richard Nixon signed it into law in 1972.  Whew!!!!  Finally!!!!

A Happy Father’s Day to all Fathers everywhere.

Ingredients:

Non-stick cooking spray

2 tsp. all-purpose flour

5 Tblsp. butter

3/4 C. granulated sugar

2 large eggs

2/3 C. low-fat buttermilk

2 tsp. grated orange rind

1 tsp. baking powder

1/2 tsp salt

1 ½  tsp.vanilla extract

1/2 tsp. almond extract

1/4  tsp. baking soda

1 ½ cups all-purpose flour

2 C. fresh or frozen blueberries (you can use as little as 1 C)

1/3 C. finely chopped pecans (but you also can use walnuts)

2 Tblsp. sifted powdered sugar

Instructions:

Preheat oven to 350 degrees

  1. Coat a 9-inch round spring form pan with cooking spray and dust the pan with 2 tsp. flour
  2. Place butter in a large microwave-safe bowl. Cover and micro on high 1 minute or until butter is melted
  3. Add granulated sugar, stirring with a whisk.
  4. Add eggs, stir well.
  5. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well
  6. Lightly spoon 1 ½ C. flour into dry measuring cups and level with a knife. Add flour to mixture, stirring just until blended. (Do not over stir.)
  7. Stir in blueberries and pecans/walnuts.
  8. Spoon mixture into prepared pan, spreading evenly.
  9. Bake at 350 for 45 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.
  10. Cool 10 minutes in pan on a wire rack.
  11. Sprinkle with powdered sugar and cut into wedges.
  12. Bon Appetit

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jun6

Strawberry Sauce With A Bit Of Zing

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Strawberry Sauce With A Bit Of Zing

I couldn’t resist.  At Albertsons, they were selling, (while they lasted), a pound of California strawberries for such a good price that I bought more than what I, one person, should have.  So, besides eating them just plain, I can make some of my fabulous European styled jam; I can freeze them; I can make crisps, etc.; or I can eat them quick and easy this very special way. This sauce is delicious and just right to satisfy a sweet tooth at anytime of the day or night.  You can serve it with pancakes, ice cream, yogurt, puddings, pound cake, or pick at it just plain.

Ingredients:

1 lb. of fresh strawberries sliced or thriced

1 tsp. lemon juice

1 tsp. lemon zest

2 tablespoons brown sugar (I used the raw kind) divided in 2 batches

1/3 C. balsamic vinegar (I add just a wee bit of rice vinegar to this)

Instructions:

In a saucepan add the vinegar, 1 Tbsp. sugar and lemon juice.  Simmer over medium heat until thickened, about 4 minutes.

Place strawberries in a pretty bowl and add the other 1 Tbsp. sugar, lemon zest, and lightly toss. I actually pick up the bowl and give it several up and down shakes.

Add the sauce when a bit cooled to the strawberries, lightly toss again and enjoy. (I find that this sauce is even better if it sits in the frig for a couple of hours.)

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

May28

Skillet-Baked Eggs with Mushrooms and Spinach

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This is especially for Steve Neal, a VSI guest from 2005,  who asked in a recent email:

“I do remember a spinach and egg breakfast you made on Sat. or Sun. morning but do not remember how you did it. I know you cooked the spinach some how and poached the eggs on top I believe it was delicious. I wish I remembered how you did it. ”

Thank you for remembering and asking Steve.  Memories are precious and you have made my day!!!  Here  is the recipe:

Skillet-Baked Eggs with Mushrooms and Spinach

 I so admire something that has had a long history of use and has pretty much stayed the way it always has been, but yet is still used in our modernized world. Cast iron vessels fit that bill. They have been used for cooking for hundred of year’s way before the modern stove was invented.  At that time, they were admired for their durability, their ability to retain heat, and for being a perfect cooking tool to hang over a live fire. In spite of being a bit heavy to handle, they are still wonderful in today’s world to use stove top for searing, frying or cooking stews and such; they also are fabulous to use for baking a dish started on the stove top and finished in the oven; or for baking cakes, cornbread and such. I most of the time serve my skillet dish straight out of it—with a pretty scarf or napkin tied around the handle.

Ingredients:

16 oz. fresh baby spinach or 1 (12 oz.) bag thawed frozen leaf –barely cooked, drained, and pressed/squeezed well to let the entire excess liquid out.

1 onion chopped

1 clove of garlic, chopped fine

6 oz. mixed or same kind mushrooms thinly sliced

2 Tblsp. sweet butter

1/3 C. heavy cream

1/8th tsp. nutmeg

S&P

4 large eggs

2 Tblsp. grated Parmesan cheese

Instructions:

Preheat oven to 450

  1. In a large cast iron or oven safe skillet, heat the butter over medium heat.
  2. Add the onion and cook till translucent (3-5 minutes). Increase the heat to medium nigh and add the mushrooms.  Cook, stirring occasionally until softened and any liquid is released (about 4 minutes).
  3. Add the garlic and cook until fragrant (about 45 to 60 seconds).  Add the cream, nutmeg, and spinach. Season with S&P.
  4. Remove skillet from heat and using the back of a spoon, make 4 “nests” in the mixture.  Break an egg in each indentation. Season the eggs with S&P and sprinkle with cheese.
  5. Bake in preheated oven until the whites are set and the yolks are still runny (about 8 minutes.)
  6. Tie a pretty scarf around the handle and serve out of skillet at your dining room table.

As always, Bon Appetit!!~!!

May17

Clafouti Aux Baie for May 30th Weekly Sun Edition

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clafouti aux baiesClafouti aux Baie (berries in French)

I bet that you thought that Memorial Day was over.  Well, it’s not.  Today is the real deal.  In order to make a 3 day holiday of it, this holiday was changed to the last Monday of May.  So, I am still thinking red, white and blue.  France also is a red, white and blue nation, so I thought that a French dish could be appropriate for today.  The clafouti is an excellent and easy dish to make.  It actually looks elegant when dusted with a bit of powdered sugar.  I’m not sure that elegance was in mind when the clafouti was originated. It started out as an ancient rustic peasant French pudding made in late spring and featuring typically stone fruits. It was served for desert, but it can also work as a nice breakfast dish. You can make it with various fruits and with many slightly different ingredients.  I serve mine warm with French vanilla ice cream or yogurt.

Ingredients:

4 egg whites, lightly beaten

2 eggs, lightly beaten

1/3 C. granulated sugar

3 Tblsp. honey

2 Tblsp. Kirch (cherry liqueur but you can also use orange liqueur or juice)

1 Tsp. vanilla

Dash of salt

1 ½ C. whole milk yogurt

1 C. Flour

3 Cups mixed berries—or if you wish, of just one kind of berries

2 tsp. sifted confectioner’s sugar

For garnish, save some berries

Preparation:

Preheat oven to 375 F

  1. In a large bowl beat together the egg whites, eggs, sugar, honey, Kirsch, vanilla and salt with an electric beater.
  2. Stir in the yogurt till smooth
  3. Add flour and beat until combined and smooth
  4. Arrange the berries on the bottom of a buttered or non-stick sprayed 10-inch ceramic quiche dish.  Pour the batter over the berries.
  5. Bake for 30-35 minutes or until the center seems set when shaken slightly.
  6. Cool for 30 minutes.

To Serve:

Serve the clafouti warm.  Just before serving sprinkle with the sifted confectioner’s sugar and garnish with the left over saved berries.

Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.